Last week we had our final cooking club of the year It was a fun year of planning dishes around a different color each month. To wrap up the year we ended with the rainbow. At first I wasn’t sure if that meant any color of the rainbow, or our dish should be a rainbow of colors. I figured it was the later, so that is what I did. Turns out I was right, that is what everyone did! Complete with over the top rainbow cupcakes and rainbow jello (layered with 8 different colors), it was definitely a colorful and delicious day!
You guys, we leave for Japan in 6 days!!! We are all so excited, and ready to be there. There is so much to do to get ready for any trip, but this trip seems like double the amount of work. It will all be worth it though, I am sure! This week is the last push for our eat healthy, and lose a couple pounds before we go. These muffins made a great guilt free side dish with soup, but hello! Bacon and Cheese!
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
Today is the first edition of Pass the Cook Book Club. Kita from Pass the Sushi came up with the idea. Basically each month we will select a cookbook, and have a choice of 3 recipes to cook from it. At the bottom of the post you will see links to all the other participants. If you are interested in learning more, go check it out here. This month we are tackling The Pioneer Woman Cooks: Food from My Frontier Continue reading
How do you like your veggies? I love mine roasted. Broccoli, asparagus, brussels sprouts, pretty much any vegetable is good roasted. Normally I just put a little olive oil, salt and pepper on them, and put them in a hot oven for 15 minutes. They come out tender, slightly caramelized, and with so much flavor.
We had so much fun last weekend with our #SundaySupper birthday celebration! I think this one might be just as fun though. This week the theme is Retro Recipes Than and Now. There are so many old school recipes, I can’t wait to see what everyone came up with and put their twist on.
We are on the 2nd day of 2013, which means eating healthy, right? Did you make a resolution to eat better, or lose weight, or exercise more? I am not big on resolutions, so I didn’t really make any. I do need to get back on track with eating, but that is always the case after a holiday, no matter what time of year it is. I also need to get back to exercising. I hurt my foot on Thanksgiving, and haven’t been able to do much of anything since. I am hoping I can do some walking, and work back up to running in January.
I am here to help you with those resolutions. Mexican is one of my favorite types of food, and it can be notoriously bad for you. But this rice isn’t! I got it, probably 6 or 7 years ago from a low calorie magazine. I can not remember where it came from, I have just memorized it and have been making it since. I honestly can not believe it has taken so long to share it with you.
This rice is full of avocados, which might seem a little strange for rice, but trust me on this one. I have served this rice to countless people, and everyone raves about it. I have had to give out this recipes more times than I can remember over the years. So, just because you are trying to eat better don’t eliminate Mexican from your diet!
I actually posted this salad last January as a guest post for the lovely Ann from Cooking Healthy for Me. But as many of you know, Ann stopped blogging awhile ago. At Thanksgiving, I realized that my salad recipe went down when she did, so I had to fixed that! This salad is a staple at our holiday meals, so what better time to share it with you.
I think the proper chef name for this salad in Panzanella, but in my family we call it Bread Salad. Big chucks of toasty bread, tangy balsamic vinaigrette dressing, sweet tomatoes, crunchy pumpkin seeds…..yum! Even my picky husband will eat this (if I leave off the tomatoes and cucumbers and add avocado and walnuts). See it is versatile too
You really can put whatever you want in this salad.
So if you are in need of a salad for your holiday menu, you really should consider this one. It may look ordinary, but the dressing and the crusty bread make it anything but. But you don’t have to wait for a holiday to make it – I could eat this any day of the week, and be a happy girl!
Happy Halloween! Today is a busy day. We have Halloween parades, parties, pumpkins to carve, and trick or treating to get to. I am sure if you have kids, you are in the same boat. So here is a super quick side dish to make before you send them out tonight.
The more I look at these the more I think they look like sail boats, not witches hats, but go with me. Just don’t look too hard. I used store bought crescent rolls for these, and just didn’t roll them up all the way. Fold the tip over, and you have a hat! Great with a bowl of chili, or just about anything before they run around the neighborhood collecting candy.
My son thought they were super cute. He was very excited to have them with dinner. After awhile he did turn on me, and jumped on the sail boat side. Of course, I had to open my mouth and cast doubt, didn’t I? Either way, they are cute and fun for the kids.
Today for Breast Cancer Week we are back on the healthy kick. Tabbouleh is full of veggies, whole grains, and healthy fat. Tabbouleh is made from Bulgar, or cracked wheat. It is a staple in Middle Eastern cuisine. It is low in fat and high in fiber. Fiber is a big player in the fight against cancer. Research shows that a diet high in fiber can reduce your risk of cancer. That’s because the more fiber you eat, the less time harmful toxins spend inside your body. The other big part of Tabbouleh is the parsley. New studies are showing that parsley can help fight cancer, by slowing the development of tumors.
I am the only person in my house who likes Tabbouleh. So I made this for lunch one day, and enjoyed it for a few days. It is chalk full of cucumbers, tomatoes, parsley, mint, lemon juice and olive oil. It is so fresh, full of texture, and great flavor. This works well for a light lunch, a side dish with dinner, a salad for a potluck, or just about anything.
I enjoyed this with a few pita slices and some hummus. A perfect Mediterranean, veggie lunch. You can play with the amount of parsley and mint you add. The traditional Labenese version actually uses more parsley than bulgar, but I am not a fan of that. And since you are making it at home, you can make it anyway you want!
Posted in Lunches, Side Dishes
Tagged breast cancer foods, bulgar, cracked wheat, healthy cooking, healthy salads, middle eastern salad, parsley recipes, salad, tabbouleh, tabbouli